A Friend in the Kitchen; Or, What to Cook and How to Cook It. / Sixteenth Edition

by Anna L. Colcord

TO KEEP EGGS

To twelve quarts of water add two pints of fresh, slaked lime and one pint of common salt; mix well, immerse newly-laid eggs, and set in a cool place. Or, dip the eggs into a solution of gum arabic—equal parts gum and water—let dry, then dip again. When dry, wrap separately in paper, and pack in sawdust, bran, or salt.